Cheese & Marmite pasties

Cheese & Marmite pasties

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

Prep: 25 mins Cook: 1 hr

More effort

Serves 6
Love it or hate it, Marmite works beautifully with cheese and onion when baked up in shortcrust parcels

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per pasty

  • kcal679
  • fat38g
  • saturates15g
  • carbs62g
  • sugars2g
  • fibre4g
  • protein23g
  • salt2.7g
Save to My Good Food
Please sign in or register to save recipes.


  • 500g potato, peeled and grated



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 200g mature cheddar (or vegetarian alternative), grated
  • 100g soft breadcrumb
  • bunch spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 500g pack shortcrust pastry
  • a little flour, for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 tbsp Marmite (or Vegemite)


  1. Put the grated potato, cheese, breadcrumbs and spring onions into a mixing bowl with 1 egg. Sprinkle over 1 tsp salt and plenty of freshly ground black pepper. Mix together.

  2. Roll out the pastry on a lightly floured surface to just slightly thicker than a £1 coin. Use a 16-17cm saucer or bowl to cut out 6 circles of pastry – you may need to re-roll trimmings to get the last one. Warm the Marmite in a small pan or in the microwave with a splash of water so it is a bit runnier, then brush over each circle, leaving a 2-3cm border around each edge.

  3. Divide the filling between the middles of each circle, then beat remaining egg and brush a little around each border. For each, bring up 2 sides of pastry to meet over the filling, and pinch and crimp to seal into a pasty shape. If eating straight away, transfer pasties to a baking sheet and chill while you heat oven to 160C/140C fan/gas 3. Or leave on the tray, wrap well in cling film and freeze for up to 3 months.

  4. Brush the pasties all over with more egg. Bake for 50 mins-1 hr until golden brown and crisp. Eat warm, or cool, in the next 24 hrs.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (21)

Daisy Dora's picture

I made these for summer picnics, everyone loved them (even though I didn't add the breadcrumbs). I will be making them again for Christmas, Thank you :)

shazza27's picture

These are our favourite pasties, although I do make them as Pitivhers as opposed to pasties. For some reason when I make them pastie shape they leak but as a Pitivher they are fine. I use puff pastry instead of shortcrust, as that's our preference, and I don't grate the potato, but cut new potatoes into weeny chunks and par boil them. I just think chunks of potato are more pastie-like !

gertiecook's picture

Seriously yummy! They are super delicious.

saffron9's picture

These were loved by my family including my 5 and 7 year old. I would double the amount of pastry I made as I found I had a lot of filling left over. Very yummy and easy will make again.

koala_girl's picture

Didn't anyone find that there was too much filling for six pasties? I put as much as possible in each pastie (probably too much because one of them split open) and still had a lot of mixture left over.

samsw's picture

Loved these and so easy to make - my first EVER time at making pasties.
didn't use pre-packed/pre-made pastry - made my own (again a first for me) following Cornish Nans recipe:

only other thing I changed was I used own brand yeast extract.

Really loved these pasties

twinkle's picture

Made these to take with us to RHS Tatton and they were great, made the pastry and used the food processor to grate everything else.
They were good hot and cold.
Will definitely make again.

catie74's picture

Got the kids to help make these. Replaced the marmite with bovril but only used 1 tablespoon. Built a camp in the woods and ate these inside. 3 happy kids

annelisarkanen's picture

I rated this just 3 stars... Quite tasty but not tasty enough. I didn't enjoy them cold - they are best warm. The grating took a while and I would say you don't need the 2tbsp marmite - I had loads left over once I warmed with some water.
I like the idea of adding some brown sauce, though, as karenmilgate suggests!

caroljefferson's picture

way too high in calories and fat!! so unhealthy!

KazaM's picture

Hubby and kids loved these, giving them 9/10.
I liked them, but would either reduce the marmite or replace with a smidge of brown sauce instead (would that work?). I like marmite, but it was too much for me!

catherine-j's picture

Made these with puff pastry, pretty good out of the oven, but I thought they were even better cold! I think I will use more marmite next time as I love it, and the marmit-iest bits were the tastiest!

ewalton86's picture

These were very time consuming to make and although the final result was ok, it wasn't good enough to merit all the effort

karenchisholmuk's picture

fatface i think you read the recipe wrong. its not talking about marmite when it says 'or a vegetarian alternative'. its refering to the cheese. hope this helps

sarawoodhams's picture

I made these this evening and very simple (though a bit time consuming) but I wouldn't rave about them - although I am more used to puff pastry for pasties (as my Mum used to make as kids) so I could be biased! The filling however is delish! We didn't have as much pastry as the recipe needed but I didn't realise until I'd made the full amount of filling, so I just made the remaining into potato cakes and fried them to cook through and they are super!

melon1975's picture

I made these yesterday and they're lovely. 2tbsp of marmite is exactly the right amount - you add a small bit of water to it and I used it all. There wasn't an overpowering taste of marmite and they weren't too salty. I'll definitely be making these again.

bethocallaghan's picture

I found that 2tbsp of marmite seemed to be about right - you don't have to use it all but you need a certain amount in the pan to ensure it melts right.

addictedtocakes's picture

2 tbsp Marmite? Should it be 2 tsp? That's a hell of a lot of Marmite and it is really salty. I think whoever devised this recipe must be confusing Bovril with Marmite. Bovril comes from beef but Marmite is yeast extract as Fatface said above. By the way, I have tried Vegemite and it is not as nice as Marmite! So the Aussies can keep it!!

sarsfeld's picture

These were great hot or cold, very easy to make and I do love marmite but there isn't that much in them to overpower the recipe.

fatface's picture

"Marmite or a vegetarian alternative"?? Marmite doesn't contain any meat products, like Vegemite it is made from yeast. Fancy a cook not knowing that :)


Questions (2)

fwel27's picture

I made these and put them in the freezer to use for packed lunches. Not sure whether these can be cooked from frozen, or if they need to be defrosted first?.

sljames's picture

You normally cook frozen pies and pasties from the freezer so thats what i'd do, but keep and eye on them incase they get too brown.

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…